Moulded Minced Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold, roast, veal that's minced, mixed with bacon, lemon zest, onion, seasonings and crumbled toast that's bound with egg, packed into a bowl and baked until cooked through and set before being served with gravy. The full recipe is presented here and I hope you enjoy this classic British version of: Moulded Minced Veal.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MOULDED MINCED VEAL (Cold Meat Cookery).
892. INGREDIENTS.—3/4 lb. of cold roast veal, a small slice of bacon, 1/4 teaspoonful of minced lemon-peel, 1/2 onion chopped fine, salt, pepper, and pounded mace to taste, a slice of toast soaked in milk, 1 egg.
Mode.—Mince the meat very fine, after removing from it all skin and outside pieces, and chop the bacon; mix these well together, adding the lemon-peel, onion, seasoning, mace, and toast. When all the ingredients are thoroughly incorporated, heat up an egg, with which bind the mixture. Butter a shape, put in the meat, and bake for 3/4 hour; turn it out of the mould carefully, and pour round it a good brown gravy. A sheep's head dressed in this manner is an economical and savoury dish.
Time.—3/4 hour. Average cost, exclusive of the meat, 6d.
Seasonable from March to October.
Modern Redaction
Ingredients:
350g cold roast veal, very finely minced
1 small slice of bacon, chopped
1/4 tsp grated lemon zest
1/2 onion, finely chopped
salt and freshly-ground black pepper, to taste
ground mace, to taste
1 slice of lightly-toasted bread, soaked in milk
1 egg
butter for greasing
Method:
Combine the veal and bacon in a bowl then add the lemon zest, onion and seasonings. Crumble in the toast and mix thoroughly to combine.
Beat the egg in a separate bowl then add to the meal mixture and stir to bind.
Butter a mould then pack in the meat mixture. Cover with foil and transfer to an oven pre-heated to 180°C. Bake for 45 minutes, or until heated through and set. Carefully turn out onto a serving dish, pour gravy around the base and serve. This can also be used for left-over sheep or lamb's head.
